These protein packed cookies are perfect for a mid-morning snack. Although who says you can’t eat cookies for breakfast? These little fellas are full of good stuff that will keep you going until lunch. I also tend to grab one (…or two) after a hard days work and enjoy it with a cuppa, before I get started on cooking dinner.
Being half Pugliese means I’m pretty much obsessed with the humble fava bean. When I saw Hodmedod’s (where I get my fix of fava in the UK) started producing fava bean flour I was so excited I did a little scream. I couldn’t wait to get my hands on the flour so I could experiment with all sorts of baked treats. Here is my first recipe of what I hope to be many more plant protein packed fava bean creations!
100g Fava bean flour
150g Ground almonds
3tbsp Maple syrup (4tbsp if you prefer them sweeter)
4tbsp Coconut oil
1tsp Bicarbonate of soda
1tsp Vanilla extract
50g Raw dark chocolate (roughly chopped into small pieces)
A pinch of sea salt
Method – makes 12 small cookies – Oven 150c
- Put all of the ingredients, apart from the chocolate, into a food processer. Whizz up until the mixture starts to come together, then empty out into a bowl.
- Add the roughly chopped chocolate into the crumbed mixture and bring together with your hands until it forms a ball.
- Divide cookie dough into twelve evenly sized balls and place onto a baking tray. Using the palm of your hand squash the cookie balls to make a flat round cookie shape.
- Bake in the oven for 10-15 minutes, depending on how hot your oven is.